Indian · No Onion No Garlic · Snacks · Street Food

Kanji Vada | Holi Special | Recipe No. 87

Kanji Vada is a popular recipe from Rajasthan (India). Kanji Vada consist of Vada made from moong dal (split green gram) which is immersed in tangy mustard water (known as Kanji). Kanji is very helpful in digestion. It is often prepared on Festival of Colors i.e. Holi.

Kanji is prepared in advance so that its flavor gets incorporated in water. Just before serving dip prepared vadas into it or you can serve kanji with boondi also sprinkled on top.

Other Holi Special Snacks and Sweets

  1. Besan ke Ladoo
  2. Instant Coconut Ladoo
  3. Chocolate Barfi
  4. Kalakand
  5. Maide ke Masala Kaju
  6. Maide ke Biscuits

Step – by – Step Video of Kanji Vada (Please Subscribe and Support)

Ingredients –

For Vada –

  1. Green Gram, Split (Moong Dal) – 1 Cup
  2. Salt to Taste
  3. Turmeric Powder – ½ Tsp.
  4. Green Chilli – 1
  5. Cumin Powder – 1 Tsp.
  6. Asafoetida – Pinch
  7. Oil for Deep Frying

For Kanji –

  1. Black Mustard Powder – 4 Tbsp.
  2. Asafoetida – ½ Tsp.
  3. Red Chilli Powder – 1 Tbsp.
  4. Salt to Taste
  5. Water – 8-10 Cups

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Instructions –

For Kanji –

  1. Mix mustard powder, asafoetida, red chilli powder and salt in a small bowl.
  2. Take water in an air tight container and add all spices in it and mix.
  3. Now keep the container at warm place for 3 days.

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For Vade –

  1. Soak split green gram for 3 hours.
  2. Grind soaked gram with one green chilli. Just add 2 tbsp. of water.
  3. Transfer grounded mixture to a bowl and add in salt, turmeric powder, cumin powder and asafoetida and mix them.
  4. Heat oil in a pan for frying.
  5. Drop small balls of the mixture into oil and deep fry them in small batches.
  6. Fry them till they are crisp from all sides. Vade is ready
  7. Now drop these vade in hot water so that they get soft.

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Final Presentation

  1. After 3 days open kanji container and empty it in a bowl and give it a quick stir.
  2. Pour kanji in individual glasses and drop in it soaked vade.
  3. Kanji Vade is ready to be served.

Please try this recipe and share your feedback with me

Happy Cooking!

Stay Happy!

Stay Healthy!

Love

Surbhi

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Breakfast · Indian · Kids Recipe · Parantha · Tiffin Recipe

Onion Parantha | Pyaaz ka Parantha | Recipe No. 82

There are many varieties of parantha which you will get in India like aloo parantha, lauki parantha, paneer parantha, onion parantha etc. Paranthas are very easy and quick recipe which you can make for breakfast or lunch or dinner. You can have these parantha with plain curd or any type of raita or green chutney or tomato ketchup.

Today’s recipe i.e. onion parantha is a whole wheat flat bread stuffed with onion mixture. It is a very basic recipe which you can prepare easily with the ingredients easily available at home.

Other Parantha Recipes 

  1. Stuffed Raw Banana Parantha
  2. Paneer Parantha
  3. Makki ki Roti

Step – by – Step video of Onion Parantha (Please Subscribe and Support)

Serving – 10 Paranthas

Ingredients –

  1. Wheat Flour – 2 Cups
  2. Ghee (Clarified Butter) – 1 ½ Tbsp. + For Cooking Parantha
  3. Salt – 1 ½ Tsp.
  4. Water for Kneading Soft Dough
  5. Finely Chopped Onions – 3 Cups
  6. Finely Chopped Green Chilli – 1 Tbsp.
  7. Gram Flour (Besan) – ½ Cup
  8. Red Chilli Powder – 2 ½ Tbsp.
  9. Salt to Taste
  10. Turmeric Powder – ¼ Tsp.
  11. Garam Masala – 1 Tsp.

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Instruction – 

  1. Take wheat flour in a bowl and add in salt and ghee.
  2. Knead soft dough with the help of water and cover it and keep aside.
  3. Take finely chopped onions in a mixing bowl.
  4. Add in finely chopped green chillies, red chilli powder, salt, turmeric powder and garam masala.
  5. Mix all ingredients properly.
  6. Add in gram flour and mix properly as such onions are nicely coated with gram flour.
  7. Divide dough into small balls.
  8. Take one ball at a time and dust flour on the dough ball.
  9. Roll the dough with the help of a rolling pin to a circle of 3-4 diameters.
  10. Place 2 tbsp. of onion stuffing in center of circle and cover it with the dough and press it gently and roll it again to give shape of parantha.                            
  11. Heat flat pan and put Parantha on it and cook from one side and flip it and cook another side with the help of ghee till it changes color to golden brown.
  12. Onion Parantha is ready. Serve it with curd or green chutney or tomato ketchup.

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Notes –

  1. Cut onions finely else it will be difficult to roll the paranthas.
  2. After preparing onion mixture make paranthas immediately otherwise onions will leave their moisture and it will be difficult to roll parantha.

Please try this recipe and share your feedback with me

Happy Cooking!

Stay Happy!

Stay Healthy!

Love

Surbhi

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Indian

Malai Kofta | Restaurant Style Malai Kofta in Red Gravy | Recipe No. 75

Malai Kofta is a Traditional Punjabi recipe which is prepared in most of the North Indian houses. It is one of the most popular Indian Curry which you will find in any North Indian Restaurant.

Malai Kofta consists of crispy koftas made from potato and paneer served with creamy, rich and mild gravy. Malai means cream and koftas are fried dumpling balls made up from potato, paneer, other veggies like bottle gourd, cabbage or raw banana.

Malai Kofta is prepared in two ways i.e. white gravy and red gravy. White gravy is little sweet in taste and red gravy is spicy in taste. The recipe of Malai Kofta which I am sharing is Restaurant Style Malai Kofta in Red Gravy. This recipe takes some time but the end results are great. You can serve Malai Kofta with rice, tandoori chapattis or tandoori naan.

Malai Kofta is one of my favorite Indian Curry. I and my sister always search for this curry whenever we go to any restaurant. It is one of the curries which we always order and our dinner is incomplete without this curry.

Other Indian Curry Recipes on my Blog

  1. Dahi Papad Ki Subzi
  2. Besan Gatte Ki Subzi
  3. Cholle Masala
  4. Hyderabadi Aloo
  5. Butter Paneer Masala
  6. Lauki Kofta Curry

Step – by – Step Video of Malai Kofta (Please Subscribe and Support)

Serving – Will make 10 koftas with a curry for 5-6 people

Ingredients – 

For Kofta

  1. Boiled and Mashed Potatoes – 3 Cups
  2. Cornflour – 5 Tbsp.
  3. Grated Paneer (Cottage Cheese) – 1 Cup
  4. Black Pepper Powder – 2 Tsp.
  5. Green Chilli – 2 Nos.
  6. Salt – 1 Tsp. + 2 Tsp.

For Curry

  1. Tomato – 3 Nos.
  2. Green Chilli – 2 Nos.
  3. Medium Sized Onions – 6 Nos.
  4. Garlic Cloves – 6 Nos.
  5. Soaked Cashew Nuts – 10 Nos.
  6. Cream – 3 Tbsp.
  7. Oil – 5 Tbsp.
  8. Red Chilli Powder – 1 ½ Tbsp.
  9. Coriander Powder – 1 Tbsp.
  10. Turmeric Powder – ½ Tsp.
  11. Salt to Taste
  12. Cumin Seeds – 1 Tsp.
  13. Fennel Seeds – 1 Tsp.
  14. Asafoetida – Pinch
  15. Garam Masala – ¾ Tbsp.
  16. Kasuri Methi – 1 Tbsp.
  17. Cloves (Laung)– 4
  18. Cinnamon (Dalchini)– 1 small piece
  19. Bay Leaf (Tejpatta) – 1
  20. Water – ¼ Cup + 1 Cup

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Instructions – 

Making Koftas –  

  1. Take boiled and mashed potatoes in a mixing bowl and add in cornflour and 1 tsp. salt and mix.
  2. Take grated paneer in another mixing bowl and add in chopped green chillies, 2 tsp. salt and black pepper powder and mix.
  3. Take small batch of potato mixture in your hands and roll it.
  4. Now flatten it with the help of palm and stuff in 1 Tbsp. of paneer mixture and cover it with potato mixture and roll it again and give it oval shape.
  5. Now deep fry it and prepare all koftas like this only.

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Making Curry –

  1. Grind tomatoes, onion, green chillies, garlic cloves and soaked cashew nuts to form a smooth paste.
  2. Heat oil in a pan and add in asafoetida, cumin seeds and fennel seeds.
  3. Add in cloves, bay leaf and cinnamon stick.
  4. When seeds crackle, add in grounded paste and mix and allow it to cook.
  5. When oil tends to leave sides of pan add in red chilli powder, salt, turmeric powder, coriander powder and garam masala.
  6. Add in ¼ cup of water and allow all spices to cook.
  7. Add in cream and stir it continuously for 2-3 mins.
  8. Add in kasuri methi and 1 cup of water and allow curry to boil.

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Assembling –

  1. Take 2 prepared koftas in a serving plate and add curry on it.
  2. Garnish it with some cream and serve it with hot chapattis or naan

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मलाई कोफ्ता बनाने की विधि
1. एक बर्तन में उबले और मसले हुए आलू ले और उसमे कोर्न्फ्लौर और १ टीस्पून नमक डालें और मिलाएं।
2. दूसरे बर्तन में कसा हुआ पनीर ले और उसमे बारीक़ कटी हुई हरी मिर्ची, २ टीस्पून नमक और काली मिर्ची पाउडर डालें और अच्छे से मिलाएं।
3. थोड़ा आलू मिक्सचर अपने हाथ में ले और उसे रोल कर लें।
4. हथेली की सहायता से उसे चपटा करें और उसमे १ टेबलस्पून पनीर का मिक्सचर रखे और उसे सब तरफ से आलू से अच्छे से ढक् लें।
5. ऐसे ही सारे कोफ्ते बना लें और उन सबको तल लें।
6. टमाटर, प्याज, हरी मिर्ची, लहसुन और गले हूए काजू पीस लें।
7. एक कड़ाई में तेल गरम करें और उसमे हींग, जीरा, सौंफ, लौंग, तेजपता और दालचीनी डालें।
8. अब इसमें पिसा हुआ मिश्रण डालें और अच्छे से पकाएं।
9. जब तेल कड़ाई की किनारे छोड़ने लगे तब उसमे लाल मिर्ची पाउडर, नमक, हल्दी, धनिया पाउडर और गरम मसाला डालें और मिलाएं।
10. अब उसमे १/४ कप पानी डालें और सारे मसालों को पकाएं।
11. फिर इसमें क्रीम डालें और लगातार २-३ मिनट तक पकाएं।
12. अब उसमे कसूरी मेथी डालें और साथ में १ कप पानी भी डालें और ग्रेवी को अच्छे से उबालें।
13. परोसने वाली प्लेट में दो कोफ्ते लें और उसपर ग्रेवी डालें।
14. क्रीम से सजाकर परोसे गरम रोटी और नान के साथ।

Notes –

  1. If potato mixture is sticky you can add more cornflour.
  2. For stuffing you can add dry fruits like raisins and cashew nuts also.
  3. Spices can be adjusted according to your taste.

Please try this recipe and share your feedback with me in comment section

Happy Cooking!

Stay Happy!

Stay Healthy!

Love

Surbhi

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Breakfast · Indian · South Indian

Mysore Masala Dosa | Dosa Recipe | South Indian Dish | Recipe No. 68

Mysore Masala Dosa is a South Indian Cuisine. It is a thin and crispy dosa made of fermented batter topped with chutney and potato masala and served with hot sambhar and coconut chutney. The process to make dosa takes time but it is very easy to make and tastes very delicious. Basically it is a South Indian dish but now it is available in all parts of India.

Step – by – Step Video of Mysore Masala Dosa (Please Subscribe and Support)

Serving – 5 – 6

Ingredients –

Dosa Batter –

  1. Rice – 3 Cup
  2. Black Gram, Split and Skinless (Urad Dal)– 1 Cup
  3. Fenugreek Seeds (Methi Dana) – 1 Tbsp.
  4. Water – For Grinding
  5. Salt
  6. Oil

Potato Masala –

  1. Oil – 4 Tbsp.
  2. Asafoetida – Pinch
  3. Mustard Seeds – ½ Tsp.
  4. Cumin Seeds – ½ Tsp.
  5. Fennel Seeds – ½ Tsp.
  6. Soaked Split Bengal Gram (Chana Dal) – 1 Tsp.
  7. Soaked Black Gram, Split and Skinless (Urad Dal) – 1 Tsp.
  8. Curry Leaves – 12
  9. Roughly Chopped Green Chillies – 2 Tbsp.
  10. Julienne Sliced Onions – ½ Cup
  11. Boiled and Mashed Potatoes – 2 Cups
  12. Salt
  13. Turmeric powder – ½ Tsp.
  14. Coriander Powder – 1 Tsp.
  15. Finely Chopped Coriander Leaves

Chutney for Mysore Masala Dosa (will make 2 cups)

  1. Soaked Whole Dry Red Chilli – 10
  2. Garlic – 2 Tbsp.
  3. Salt
  4. Lemon Juice – 1 Tbsp.
  5. Roasted Split Bengal Gram (Chana Dal) – 1 Cup
  6. Water for grinding

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Method –

Dosa Batter –

  1. Wash rice and urad dal with fresh water 2-3 times and soak them with methi dana overnight.
  2. Now with the help of water grind soaked rice, urad dal and methi dana to a smooth batter. Keep batter at a warm place for 7 hours for fermentation.
  3. After 7 hours just stir the batter and add in salt and mix.

Potato Masala –

  1. Heat oil in a wok and add in asafoetida, mustard seeds, cumin seeds and fennel seeds.
  2. When seeds crackle, add in curry leaves.
  3. Add in green chilli and sauté it for 1 min.
  4. Add in soaked chana dal and urad dal and sauté them for 2-3 mins.
  5. Add in onion and sauté them until it turns translucent.
  6. Add in mashed potatoes and mix
  7. Add in salt, turmeric powder and coriander powder and mix
  8. Add in finely chopped coriander leaves and mix and cook masala for 5 more mins.
  9. Allow potato masala to cool down.

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Chutney for Mysore Masala Dosa –

  1. Add roasted chana dal, garlic, soaked red chilli, salt and lemon juice in a grinder.
  2. Now with the help of water grind all ingredients finely to form chutney.

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Making Mysore Masala Dosa –

  1. Heat flat tawa and clean it with wet cloth and spread one medium sized ladle of dosa batter on tawa and apply oil on all sides.
  2. Spread chutney on dosa.
  3. Place around 3 tbsp. of potato masala on chutney in middle of dosa.
  4. Cover it with the sides of dosa and apply oil and cook it till it turns crispy.
  5. Serve Mysore Masala Dosa with sambhar and coconut chutney.

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Notes –

  1. As no red chilli powder is added, Green Chilli can be adjusted according to your taste.
  2. If you want to add red chilli powder, you can add it and adjust green chilli accordingly.
  3. Boiled and mashed potatoes can be replaced with boiled and mashed raw banana.
  4. If you want to avoid garlic in chutney, you can avoid it.

Enjoy this yummy South Indian recipe and share your feedback with me.

Happy Cooking!

Stay Happy!

Stay Healthy!

Love

Surbhi

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